Khadar salad

This Middle Eastern (khadar means 'greens' in Arabic) variation on a green salad includes additions like barley, pumpkin seeds and avocado, with a well-balanced dressing of tahini, miso paste, honey and lemon juice. It's perfect with pan-fried haloumi or grilled seafood.

• serves

  2

• prep

  15 minutes

• difficulty

  Easy

Ingredients

• 1 cos lettuce or baby gem lettuce
• 2 Lebanese cucumbers or 4 baby cucumbers
• 200 g green beans, topped
• 100 g black barley, cooked until tender
• ¼ cup alfalfa
• 1 avocado, peeled and roughly smashed
• 2 tbsp toasted pepitas
• pan-fried haloumi, to serve, optional

Dressing

• 150 g tahini
• 1 tbsp shiro (white) miso paste
• 1 tsp salt
• ½ tsp black pepper
• 2 tsp agave syrup or honey
• 50 ml lemon juice

Instructions

1. For the dressing, place all ingredients into a small food processor bowl and blitz until well combined. With the motor running, gradually add enough water to create a pourable dressing.
2. Place all the salad ingredients in a serving bowl and toss. Drizzle with most of the dressing and gently toss.
3. To serve, divide the salad among plates. Top with the smashed avocado, pepitas and haloumi if using. Drizzle with the remaining dressing.

 

Photography by Kitti Gould.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.